Torta di Rizo

If you break it down, it’s just a rice tart. I know, it seems a bit weird to put rice in a tart shell, but it’s great. It’s like a sweet risotto in a pie. What else could you want? Oh yeah, nutella and plump raisins on top.

In other news, we have all our plan trips in order for Paris this summer…I’m quite excited! My big discovery of this process has been Airbnb. It’s a website that blows my mind–it has listings of all the places, other than hotels, you can stay basically everywhere. So if Tyler and I wanted to travel to London, or even Alabama, we could find a nice little apartment to stay in for 2 days with a kitchen and laundry machine for basically cheaper than a hotel. Try it out for your next vacation, they’re pretty good.

Torta di Rizo (Rice Tart)adapted from Jamie Oliver’s Italy

For the crust — I used myvanilla scented crust recipe. You can replace the whole wheat flour with all purpose while making this if you want.

In a large saucepan melt the butter over medium heat and add in the seeds. Stir it around for 1-2 minutes. THen add in the rice, sugar, and zest. Saute the rice in the butter for about 3 minutes. Then add the wine. Stir the rice occasionally until most of the wine has burned off.

Stir in the milk slowly. Stir the mixture over low heat for about 15 minutes. Most of the milk will be absorbed, but it’ll still be liquidy, and the rice will definitely not be cooked–don’t worry, it’ll cook in the oven.

Allow the rice mixture to cool for about 10-12 minutes, and then whisk in the two eggs, making sure to stir continuously so the eggs don’t scramble. Then pour the mixture into the tart pan, and top with the extra sugar, and then bake for 20-25 min.

Allow it to cool when it comes out, I topped it with raisins and and but of warmed up nutella. You can top it with any kind of dried fruit, and something tart–perhaps a jam that you’ve warmed up? Maybe some lemon curd? Let your imagination work! 🙂

**This can easily be made gluten free by using a gluten free pie crust**